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1
Preheat oven to 350F.
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2
Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes.
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3
Squeeze out most of milk from bread; discard milk.
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4
Place bread in large bowl.
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5
Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well.
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6
Transfer meat mixture to processor.
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7
Process until well blended and mixture looks pasty.
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8
Form mixture into 1 3/4-inch-diameter meatballs (about 30).
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9
Divide meatballs between two 13x9x2-inch glass baking dishes.
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10
Bake meatballs 30 minutes.
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11
Set meatballs aside.
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12
Dust meatballs with flour; shake off excess.
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13
Melt butter with oil in heavy large skillet over medium-high heat.
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14
Working in batches, add meatballs to skillet and saute until brown on all sides, about 3 minutes.
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15
Return all meatballs to skillet.
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16
Whisk wine and tomato paste in small bowl to blend.
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17
Add wine mixture to meatballs and bring to boil.
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18
Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes.
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19
Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes.
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20
Season to taste with salt and pepper.
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21
Transfer meatballs and gravy to bowl.
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22
Sprinkle with remaining 1 tablespoon parsley and serve.
